Vegan Breakfast Casserole Ⓥ

INGREDIENTS:

• SAUSAGE MIXTURE:
• 1 small onion, diced
• 8 oz of mushrooms of choice, washed & sliced
• 2 tbsp vegetable oil
• 14 oz vegan breakfast sausage, I used Lightlife Gimme Lean Sausage, Plant-based ground
• EGG MIXTURE:

• 2-12 oz bottles of JustEgg
• 1 red bell pepper, diced
• 1 cup of vegan cheddar shreds, I used Follow Your Heart
• 2 tbsp nutritional yeast
• 2 tbsp corn starch
• 2 tbsp chives, chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black salt (Kala Namak)
• 1/4 tsp pepper
• TOPPING:

• 1/2 loaf of sourdough, torn into pieces
• 1 bag of vegan frozen tater tots, (most of them are vegan)
• Extra chives, chopped for garnish

METHOD:

• Preheat oven to 375°F. Spray a 9 x 13 dish with spray & set it aside.
• Heat oil in a pan & add the mushrooms & onions allowing them to sauté for a few minutes. Then crumble in the vegan sausage & cook for another 8-10 minutes. Stirring & breaking it up with a spoon occasionally.
• Meanwhile, prepare the vegan egg mixture. To a large bowl, add the 2 bottles of JustEgg, the diced red bell pepper, the vegan cheddar cheese shreds, the nutritional yeast, cornstarch, garlic powder, onion powder, salt, black salt/Kala Namak, pepper & chives. Whisk well to combine.
• Add the cooked sausage mixture to the greased casserole dish, then pour the egg mixture over it. Add the pieces of bread & the bag of frozen tater tots & press them down. Bake uncovered for 45 minutes. Allow to cool for 10 minutes beofer eating or you can prepare it the night before & reheat in the morning. Enjoy!